Crockpot Roast with Potatoes and Carrots
This Crockpot Roast with Potatoes and Carrots is the perfect comforting, hearty meal for any occasion.
The slow-cooked beef chuck roast becomes tender and flavorful as it simmers with a rich blend of garlic, onion, carrots, and potatoes.
The addition of beef broth, red wine, and fragrant herbs like thyme and rosemary creates a delicious, savory gravy that perfectly complements the melt-in-your-mouth roast.
It’s an easy, one-pot meal that fills your home with wonderful aromas and makes dinnertime extra special.
Simply set it and forget it, and you’ll have a wholesome, satisfying dish ready to serve.
Ingredients:
3 lb (1.4 kg) beef chuck roast
Salt and pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 large onion, sliced
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and cut into chunks
1 cup beef broth
1/2 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thym
1 teaspoon dried rosemary
2 bay leaves
Fresh parsley, chopped (for garnish)
Directions:
Season the beef chuck roast with salt and pepper on all sides.
In a large skillet, heat the olive oil over medium-high heat.
Add the roast and sear for 4-5 minutes on each side until browned. Transfer the roast to the crockpot.
In the same skillet, add the minced garlic and sliced onion.
Cook for 2-3 minutes until the onion is softened. Transfer the garlic and onion to the crockpot.
Add the carrots and potatoes to the crockpot, arranging them around the roast.
In a small bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary.
Pour the mixture over the roast and vegetables in the crockpot. Add the bay leaves.
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender and the vegetables are cooked through.
Remove the bay leaves before serving. Garnish with fresh chopped parsley.
Serve the crockpot roast hot with the potatoes and carrots.
For variations, you can substitute the beef chuck roast with a brisket or a bottom round roast for a different texture.
If you prefer a richer gravy, replace the beef broth with mushroom broth or add sliced mushrooms to the crockpot.
You can also swap the potatoes for sweet potatoes or parsnips for a slightly sweeter flavor.
For an extra depth of flavor, add a splash of balsamic vinegar or a spoonful of Dijon mustard to the broth mixture.
For tips, make sure to sear the roast before placing it in the crockpot to lock in the juices and create a flavorful crust.
Cook on low heat for 8-10 hours for the most tender, fall-apart beef.
If you like a thicker gravy, remove the meat and vegetables when done, then whisk a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) into the cooking liquid and let it thicken for a few minutes.
For best results, allow the roast to rest for a few minutes before slicing, and garnish with fresh parsley for a bright finish.
To store your Crockpot Roast with Potatoes and Carrots, first allow it to cool completely.
Once cooled, transfer the roast and vegetables into an airtight container or divide into individual portions.
Store in the refrigerator for up to 3-4 days. For longer storage, place the roast and vegetables in a freezer-safe container or bag and freeze for up to 3 months.
When reheating, if refrigerated, you can warm the roast in the microwave or on the stovetop over medium heat.
If frozen, let it thaw in the refrigerator overnight before reheating.
To keep the roast moist during reheating, add a little extra broth or gravy to prevent it from drying out.
For the best flavor, try to use a good-quality beef chuck roast with some marbling, as this will ensure the meat stays juicy and tender during the long cooking process.
The optional red wine adds richness to the broth, but if you prefer to skip it, just increase the amount of beef broth slightly.
Be sure to layer the potatoes and carrots on the bottom of the crockpot to allow them to absorb all the delicious juices.
For an extra flavorful gravy, use the juices from the crockpot to drizzle over the roast and vegetables when serving.
Lastly, letting the roast rest for a few minutes before slicing will help it retain its juices and make serving easier.
Prep Time: 15 minutes | Cooking Time: 8-10 hours (low) or 4-5 hours (high) | Total Time: 8-10 hours 15 minutes or 4-5 hours 15 minutes
Kcal: 500 kcal per serving | Servings: 6 servings